Interview with Author Gina Rosati

Today we're talking with YA author Gina Rosati, whose debut book Auracle (Roaring Brook Press/Macmillan) comes out in August. I met Gina through the Apocalypsies group and she is one of our most enthusiastic members—she's always there with a kind and funny comment. No surprise, then, that with such sweetness Gina also happens to be an expert cake decorator. Gina lives in New Hampshire with her husband and two teenagers.

About Auracle

On the surface, there’s nothing special about Anna Rogan; she gets average grades, she’s not especially beautiful, and she spends most of her time just hanging out with her best friend, Rei. But Anna has a secret; she can astrally project out of her body, allowing her spirit to explore the world and the far reaches of the universe. When there’s an accident and her classmate Taylor takes over Anna’s body, what was an exhilarating distraction from her repressive life threatens to become a permanent state. Faced with a future of never aging, never being heard or touched, Anna turns to Rei for help. Together they search for a way to get Anna back into her body in time to stop Taylor from accusing an innocent friend of her murder, but they don’t take into account the deeper feelings that are beginning to grow between them. A story about an out-of-body experience gone terribly wrong, Auracle reaches deep within the soul of one girl to discover the strength of love and the power of a single touch.

How does food play into your August debut, Auracle?

Food plays into Auracle in so many ways! First, our main character, Anna, really loves to eat (especially junk food!) except she has a peanut allergy, which puts the kibosh on eating certain things. Food allergies are just a fact of my life—my husband, my kids and I all have them. Auracle is a paranormal romance meant to entertain but I may have slipped in a few random facts here or there to help people understand food allergies.

Another way food plays into Auracle is Anna’s next door neighbor (and possibly soul mate) Rei—his parents own an Asian-themed health food store, so he likes to point out the healthier choices for Anna. This is how I justified my fascination with bento boxes and all the adorable ways food can be prepared … I bought Yum Yum Bento Box and said, “Oh look! It’s a research book! It’s tax deductible!”

What draws you to writing about this subject?

I like food. I like to eat it and shop for it and play with it (cake decorating is a hobby of mine). I like to learn about healthy food, but I like to eat junk food. I have tons of books about healthy eating, which I usually read while I’m sitting down drinking diet soda and eating chips. It’s very counter-productive.

What are some of your own favorite eats?

Favorite eats … oh, let’s see. Filet mignon with béarnaise sauce. Potatoes, any way except raw. I love most vegetables (except Brussels sprouts), although I prefer my veggies roasted with garlic. I love salad, especially if I don’t have to make it. And Marshmallow Fluff, right out of the jar—fastest way to mainline that sugar.

Do you cook while on deadline or do you go takeout style?

I mix it up. I do take out at least once a week whether I’m on deadline or not, but if I’m really rushed, yes, pizza, KF-Bell, sometimes I’ll pick up the baked potatoes from Wendy’s just because they taste better than my own baked potatoes.

If your agent or editor came to visit you in New Hampshire, where would you take them out to eat?

I’d take them to Giorgio’s, which is an Italian/Greek restaurant very close to my house. They have the most authentic Italian bread I've found in my area, and their basil/garlic/olive oil dipping sauce … so good!

Recipes or improvisation? Plotter or pantser?

It depends on what I’m cooking … I’m married to a nice Italian boy who still (after 28 years) compliments my cooking after every meal :) Most things I cook on autopilot just because I’ve made them so many times. I do follow recipes occasionally, but that’s mostly for baked goods where I find the measurements are more important.

As far as my writing, I pantsed my way through Auracle, and after a major revision, I discovered Larry Brooks' writing book, Story Engineering. I have seen the light *halleluiah* and now I outline.

Tell us about your cake-decorating hobby. How did you first get into decorating cakes and what do you like about it?

When I was around 18, my stepfather bought a Brigham’s Ice Cream Restaurant. My mom asked if I’d like to take cake decorating lessons with her and I was fairly decent at it, so I ended up decorating ice cream cakes through college. I’ve done a few wedding cakes for friends, and at one point I thought of starting a home-based cake business, but then I decided it wouldn’t be nearly as much fun if I had to do it. [NOTE: The picture on the left is a wedding cake Gina made for her friends Nick and Jean. Amazing, right?]

Now for the signature Pots and Pens question: If you had to choose a single book and a single food item, desert island style, what would you pick?

Single book … I know I’m supposed to pick my favorite work of fiction, but I can’t choose just one, and being the practical person that I am, I’d have to go with: SAS-Revised Edition Survival Handbook For Any Climate In Any Situation by John “Lofty” Wiseman

Single food item … bananas – not my favorite food, but in the practical sense, they don’t need refrigeration, they’re easy to peel and they’re loaded with potassium. Anna's BFF, Rei, would approve.

What recipe are you going to share with us? Tell us a little bit about it!

I’m going to share a frittata recipe from this cookbook which I highly recommend. My husband grew up near Providence, RI and his extended family still lives in the area—great Italian food!!! My father-in-law made the best frittata, but he made it like an omelet and I have never been able to master the art of flipping a giant omelet, so I was excited when I found this recipe. I brought it to a family gathering, and even my relatives who started the legendary Tom’s Deli in North Providence loved it. The nice thing about this recipe is you can make it as low fat and healthy as you like, and it tastes great cold. It’s good for breakfast, lunch or dinner and it’s very portable—good to bring for lunch to school or the office. I’ve improvised, so this isn’t the exact recipe as it appears in the book.

Baked Frittata

1 dozen eggs or combination egg substitute to make the equivalent of a dozen eggs

16 oz. ricotta cheese (use regular, low-fat or fat-free)

Handful (about 1 and 1/2 cups) grated Italian cheese, according to taste (I usually use freshly grated Pecorino Romano, but use your favorite – sometimes I buy Sargento Classic 6 Cheese Italian shredded blend and toss the entire bag in).

Mix that all together, and season to taste with garlic powder, black pepper, oregano, chives, whatever you love – this is a very versatile recipe.

Now stir in anything you’d like (just make sure your veggies are well drained). Some suggestions:

- Sliced sausage

- Diced pepperoni

- Diced ham

- Steamed broccoli

- Cooked spinach

- Diced onions

- Grated zucchini

- Grated carrots

- Steamed asparagus

- Cooked bell peppers

Bake in a greased 9 x 13 casserole pan at 375 degrees for 40 minutes or until toothpick comes out clean.

Thank you for hosting me here on Pots & Pens!!!

Interview with Christine Fonseca - and Yummy Pasteli!

We've got the awesome Christine Fonseca with us today, author of the soon-to-be-released Dies Irae, a novella that is launching her Requiem series. Christine was kind enough to answer a few questions for us and also provided a yummy recipe for a delicious Greek treat, something the characters in Dies Irae would really love.

About Christine Fonseca

School psychologist by day, critically acclaimed YA and nonfiction author by night, Christine Fonseca believes that writing is a great way to explore humanity. Her debut YA Gothic series, The Requiem Series, including DIES IRAE and LACRIMOSA, examines the role of redemption, sacrifice and love. When she’s not writing or spending time with her family, she can be sipping too many skinny vanilla lattes at her favorite coffee house or playing around on Facebook and Twitter. Catch her daily thoughts about writing and life on her blog.

DIES IRAE will be released next week!! Be sure to check it out.

Some sacrifices should never be made—even for love.

Mikayel lives by one rule—obey the orders of the angelic Council at all costs. But when he and his friends, Azza and Demi, are sent to Earth as teenagers, following the rules is more difficult than they expected.

Being human isn’t the only problem facing the three angels. Unbeknownst to the Council, demonic activity is on the rise, threatening to break a tenuous peace that has existed for a millennia.

Caught in a struggle for power with unseen demonic forces, and fighting against his rising emotional, Mikayel must now decide how many rules he is willing to break to save his friends, a decision that could reignite an ancient war and will threaten the only thing that matters to the angels, the survival of humanity.

Author Endorsement(s):

“Dies Irae is the perfect introduction to Christine Fonseca’s Requiem series. The beauty of the words will tempt you, the tragedy of the story will break you, and the love, woven throughout like music through the trees, will haunt you for days afterward. Dies Irae promises a tale unlike any you’ve read before.”
~Ali Cross, Author of BECOME

INTERVIEW:

OA - Describe the best cook you know and something wonderful he or she has served you. 
CF - My mom is easily the best cook I have known. My childhood memories are steeped with the sights and sounds of her cooking – making everything from her famous Leek soup (so amazingly good), to Beef Bourguignon (also amazing) to delicious holiday meals. She instilled a love of cooking in me and now, whenever I find myself creating something new in the kitchen, I think of mom and her influence on me. Incidentally, she is also the one who instilled such a passion for reading and books.

OA - Too much salt can ruin an exquisite meal, and the perfect dessert tempers earlier mistakes. What ingredients can destroy a book through overuse or salvage a book despite its flaws? 
CF - OOhh, great question. I think that nothing kills a story faster than purple prose- thick, overused language that bogs down the pacing and plot. No matter how fabulous the storyline, or how authentic the characters, purple prose can ruin a great book. As for what saves even the worse book – characters I love. I can think of a few examples of books that were not written particularly well, nor were they particularly well crafted stories. But I loved them. Why? The characters. Something in the characters connected with me on a personal level, enabling me to overlook the typically fatal flaws within the story itself.

OA - If you could invite a character to dinner who would it be and what would you serve?
CF - Another great question! I would definitely invite Aydan, one of the main characters from the series. He is not in DIES IRAE, sadly, but he is a main character in LACRIMOSA. As for what our meal would consist of, that’s easy. Aydan is a highly sensual character. His meal would need to be as well. Additionally, it needs to be a hearty meal. He is a warrior of sorts, so he needs his protein and a balance of carbs. Here is the menu I’d prepare for him:


• Green herb salad with champagne vinaigrette
• Steak with shallot-red wine sauce
• Artichokes with béarnaise sauce
• Warm molten chocolate cakes


A rich meal, but a yummy one. Hmm…now I want to make it!

OA - If you were marooned on an island, and Pots 'N Pens granted your wish for only one book and one food, what would you choose? 
CF - Hmm, see this is hard, because I think wine and a book is ideal. Or cheese, wine and a book. But the cheese would not last on an island. And the wine…well, the wine may still be a great choice. After all, I can try to catch fish…right??? So, how about a fab bottle of wine, and a copy of anything by Cassie Clare or Libba Bray. Yes, that would work. At least temporarily.

RECIPE!! Pasteli (pronounced pah-STEH-lee):

Treats my characters would love! Mikayel and Azza love this special sweet treat Demi makes for them. Hannah and the other teens in the village can often be seen nibbling these treats when they should be finishing their chores. It’s fabulously easy to make and keeps the angels human bodies well fueled for their battles:

• 1 1/3 cup honey
• 3 cups hulled sesame seeds (approx 1 pound of seeds)

In a medium saucepan, bring honey to a boil. Add sesame seeds, stirring continuously. Continue to cook, thoroughly mixing the seeds and honey. When the mixture returns to a boil, remove from heat. Spread hot mixture thinly (about ¼ inch high) and evenly on a piece of parchment paper (on a cool surface). When the pasteli cools to room temperature, refrigerate on parchment paper (no covering needed). Chill for 2-3 hours. Using kitchen shears, cut the pasteli and parchment paper into small pieces. Peel off the paper before eating. YUM!

Thanks for joining us today, Christine!! For more information on Christine and her books, be sure to visit the links above. And LACRIMOSA, the first full length novel in the Requiem series, will be out very soon. Here's a little teaser:

As if casting out demons isn’t hard enough, five-hundred-year-old Nesy has to masquerade as a teenage girl to do it. Nesy is the best of the warrior angels called Sentinals. She never makes mistakes, never hesitates, never gets emotionally involved. Until she meets Aydan.

He is evil incarnate; a fallen angel that feeds off the souls of others. Everything Nesy is supposed to hate. But she can’t, because he’s also the love of her former life as a human girl—a life that ended too soon, tying her to emotions she was never supposed to feel.

Now Nesy must choose between doing her duty—damning Aydan to the fiery depths of hell—or saving him, and condemning herself.

The Craft of Writing: Advice from Pots ’n Pens

A few weeks ago, this blog passed its “historic” sixth-month anniversary without any fanfare. So, in the spirit of unnecessary nostalgia, I’ve dug up links to some of the best Pots ’n Pens posts on the craft of writing. If you’re looking for a few tips and pontifications to spice up your own writing, this is a great place to start.

My arbitrary ground rules (which I may or may not break):

1. Posts must focus on the “Pens” aspect of “Pots ’n Pens.”

2. This is not a list of the best recipes. Perhaps an intrepid someone will do that at a later date.

3. No interviews. There are simply too many great interviews with authors, agents, and others, and I don’t want the hate mail I would receive for elevating one great interviewee over another.

4. These posts should contribute to the ongoing development of writers and writing.

This list is in chronological order and includes posts by numerous contributors. Beyond those listed, there are many other super-duper posts on this blog. I encourage you to sift through the history and find your own favorites.

The Craft of Writing

Harry Potter: The Series That Made My Stomach Growl—Cole’s post from July 22 introduced us to the power that books have to inspire our taste buds, featuring the best literary sweets this side of Willy Wonka’s factory. It also seems fitting to include because it was the first regular entry on the site after introductions were made.

More Than a Flavor of the Week—Barely started and I’m already bending the rules—shame on me! Nevertheless, I thought Windy’s post from July 27 was a great fit. Largely a book review, this post reminds us of the importance of passion and depth in writing great books. Also, I think we’d all benefit from dwelling on the excitement food can be bring to our writing and our lives.

Names, Food Add Dash of Believability—On August 2, T.W. Fendley emphasized the importance of picking character names that reflect the world of the story.

Revisions of the Edible Kind—The name of this post alone was enough to intrigue me the first time around. Elisa’s description of the tiny changes that make worlds of difference never loses relevance (Sept. 12).

Feeding the Senses—Another post with a great title, this one from Sarah (Sept. 21), is one of my favorites for the way it surrounds the reader with savory sensory details. It contains advice that no writer should ignore.

Elevating the Moment—It felt cocky to include one of mine (Jonathan, Sept. 28) on the list, but I just liked this one so much that I had to. This post is all about the magic of making mundane moments into marvelous one.

Getting Back Your Voice—Toni Leahy’s submission (Oct. 5) hits on struggles we’ve all experienced: finding confidence, finding direction, and finding a voice that stands out from the crowd.

Comfort Food—There is nothing unimportant about comfort food, be it literal or literary food. While Kate’s post (Oct. 10) dwells mostly on reading choices, it also informs the choices a writer has in developing goals and writing style.

That Thing Called Stress—Perhaps more important that any single craft issue, the ability to deal with stress can define a writer’s career or lack thereof. Margie invites us to renew our energy and desire to get work done when life is overwhelming and work has no appeal (Oct. 12).

Expect the Unexpected—Michelle’s revision-related post (Nov. 25) is short, brilliant, and ends with chocolate. What more could you want?

Simplicity and Surprise—Hillary’s post from December 5 is exactly what the title says. Like the titular dish in the movie Ratatouille (see it if you haven’t—the commentary is totally worth your time too), this reminds us that quality trumps complexity every time.

Three Ladies Chatting at a Table—We’re nearing the end, so it’s time to break one more rule. Yes, this one’s an interview (Laci, Dec. 14). However, in my defense, it’s a three-person interview—a Pots ’n Pens first—that highlights Lisa Amowitz and one of our contributors (Michelle McLean). Also, because it’s a group interview, the depth and breadth of the literary wisdom is superb. There are nuggets of writerly advice here for everyone.

Striving for Imperfection—This may be my favorite title for a post yet! Featuring a great recipe for potato candy, this recent entry (Jan. 18) challenges us to let go of that fear of failure that plagues us all. Ansha nailed it with this one.

That’s all from me. It’s been a great six months, and now it’s request time. Are there any topics for writing/cooking that you’d like to see Pots ’n Pens address in the next six months? Shout them out in the comments, and who knows, one of our awesome contributors might just take you up on it. J

Appetizers--the cooking world's short stories

Appetizers are versatile—at times, they are filling enough for a meal. Or several “small plates” can be shared, a style that tapas has perfected. Sometimes, appetizers merely whet the appetite for what’s to come.

The same can be said for short stories. Whenever I think of Isaac Asimov’s legendary 1941 story “Nightfall,” it’s hard to believe it wasn’t a novel. Anthologies become the equivalent of small-plate meals for readers, giving an assortment of stories for enjoyment. While I was reading Jim Butcher’s Harry Dresden series, I took a break from the novels to enjoy SIDE JOBS, an anthology that gave some tantalizing glimpses into what was to come. Sometimes, you just can’t get enough of a good thing!

I came across this appetizer, campechana, at Goode’s Seafood Restaurant in Houston last summer. With avocado, crabmeat, shrimp and more, it's both satisfying and light. Rather than recreate the information here, check out the recipe and a video of Levi Goode himself preparing campechana on the Houston Chronicle’s Fork and Cork website. I promise, if you make it, you’ll be glad you did. In my book, it’s “goode” enough to be a meal in itself!

Striving for Imperfection- Mom's Potato Candy

In writing and cooking we have, at some point, learned that it's okay to fail. No one likes the word failure but it's an important one, because you cannot have success where there wasn't first failure.  Letting go of the fear of failure I think is one of those rare gifts we have as writers and cooks.  We are willing to go out there on a limb, try something new (or we'd all be reading See Jane Run, and eating Ramen noodle), and create.  

We have to let go of that fear or we create nothing. We have to be willing to create something less than perfect simply for the skills we'll acquire during the process.

This is where my mom's potato candy recipe comes in.

My mom makes this candy with potato, powdered sugar and peanut butter that is so simple and so good that I simply force myself to make it even though I KNOW I'm going to fail miserably.  I mean making this stuff takes a finesse that I have yet to find.  My mom however, can make this stuff in her sleep.   

Perfection can come with practice. Lots of it.

And so I give you my mother's potato candy recipe.  You'll probably fail at making a brilliant jelly-roll and the dough may be dry and crumble on you.  But I guarantee that even in its failure you'll nibble on this and find success.

1 1lb. box confectioner's sugar (you're going to need the entire box... *giggle* it's candy after all)

A 1-2 Tablespoon cube of boiled potato, skinned (when making mashed, I spare one or 2 cubes prior to mashing just for this!)

2-4 Tablespoons creamy peanut butter, I use Jiff, my mom swears by natural peanut butter that tends to be drier and has more peanut flavor, it's your call

In a large bowl take a small cube of  potato and mash it with a fork. Add 1/4 cup of powdered sugar.  A  very cool chemical reaction will happen where the sugar breaks up the starch in the potato, liquefying it.  This never ceases to amaze me.  And now you'll need more powdered sugar.  The goal is to create a soft dough.  Don't add the other potato cube unless the first was so dry or small that the magic didn't happen with the sugar.  

Continue to add sugar until a soft dough forms.  I've learned to leave it a bit sticky because when you roll it out, you'll be adding additional sugar to keep it from sticking to the board.

When you think you've got a nice dough (feel free to taste test it) roll it out on a well powdered board, as if you were making a pie crust.  Be liberal with the sugar (use it like flour) and use a spatula to keep the bottom from sticking.

Next spread the peanut butter.  A nice thin layer here is good.  Too much and your layers will slide around when you roll it.  But really do as you please...it's going to taste good regardless.

Now using the spatula to bring up the end, roll the candy like a jelly roll. This is where you really learn if the dough was too dry... if it breaks just make one layer on top of the next.   If you're lucky and it's rolling, keep going.  Roll to the end.  

Cut the roll into 1/4" pieces.  And lay out on wax paper and place in a sealed container (if you don't eat it all in one sitting, that is). 

Enjoy.  Even if this project fails, it will still leave a sweet taste in your mouth!

Author Interview: Megan Curd

Hey everyone! Today joining us at the table is the talented Megan Curd. Megan is an exciting new author of fantasy books. She lives in Wisconsin with her husband, Matt, and their son Carter (aka Peanut). Bridger is her first book, soon to be followed by its sequel, Traitor. In early 2012 she will release Forbidden, the first book in a new series, The Guardian Chronicles.

What are three must-have seasonings in your kitchen?

I have to have red crushed pepper, lemon juice, and salt. I like my food hot, extra lemon juice on my seafood, and I'll end up giving myself a heart attack with the amount of salt I use on my food!

What is your A+, number 1 writing snack?

Texas Chili and a Turtle Mocha from Acoustic Cafe in Eau Claire, WI! Love that place.

What inspired your latest book, THE GUARDIAN CHRONICLES: FORBIDDEN, and what ingredients do you hope make it a tasty treat for readers?

THE GUARDIAN CHRONICLES Actually started from a dream I had. Cliché, I know, but that's the truth. I dreamt about this guy that was trying to fix his wrongs, but couldn't. I wondered what that'd be like, so I wanted to see what would come of that. Ingredient wise, readers will get a fresh take on a YA book and enjoy the twist on what the afterlife might hold. Plus there are cute boys. What more do you need? :)

Tell us about your edible specialty, and rate your skill in the kitchen: novice, not bad, or nominate me for a Michelin star.

I honestly stink at cooking. I'm lucky I married a man who loves to cook. :) I can make a pretty good chicken alfredo pizza, but that's the extent of my prowess in the kitchen.

If you could invite a character to dinner who would it be and what would you serve?

I would invite Albus Dumbledore, and I'd probably ask him to bring a house elf and have the little guy whip up some of the awesome food they have at Hogwarts! Is that cheating? :)

One final question, if you were marooned on an island, and Pots 'N Pens granted your wish for only one book and one food, what would you choose?

I would choose Angels & Demons by Dan Brown for the book, and my Mamaw's potato casserole for the food. I could live for quite a while on those!

Thank you Megan! Come visit us again when THE GUARDIAN CHRONICLES comes out. Oh, and have fun with your new baby!

A little info about her book BRIDGER, Ashlyn McVean doesn’t believe in fairy tales.

That is, until Ashlyn is thrown into the crosshairs of grudges her grandmother created long ago. After finding out she is one of two people able to cross between faerie realms, Ashlyn is faced with trying to understand her abilities, along with navigating a new relationship with her boyfriend, Liam. As if being on a centuries old hit list and dealing with crazed pixies isn’t enough, her new abilities mean trouble for Liam.

Knowing her new life puts everyone she loves in danger, Ashlyn must decide what’s most important in her life between friends, family, love and ultimately, realms.

BRIDGER is available now. Click here for more details. Megan Curd Books

Coffee Sleeve Contest Winner!

I threw the entries in  a cup and had my daughter pick one out at random. The winner of the personalized coffee sleeve is:

Lifeline!

If you would be so kind as to leave your email address in the comments, I will email you as to your initial/color choice and get your coffee sleeve made and in the mail to you ASAP.

Thanks to all who entered. I'll be hosting another coffee sleeve contest again, so don't fret if you didn't win.

Happy Friday!